Water-mixed dough: 25kg of special flour
500g of fine salt
Oil for deep-frying: 7.5kg each of sesame oil and peanut oil.
Method of production
1. water adjustment dough: the salt is fully dissolved in water, add the flour and mix, and then the dough is fully pounded, generally not less than 20 minutes, so that the dough has good toughness. After the dough is made, spread it flat on the table and cut it gradually from the edge to the center. Use both hands to cut the dough thick strip on the operating table kneaded into 5 mm diameter long thin round strip, while kneading the side layer by layer disk into the peanut oil in the magnetic basin (between each layer must be coated with oil, to prevent sticking strip), the strip disk placed must be placed for 2 hours before you can fry around the strip.
2. Wrap around the frying system: to be tray strip back to molasses, the right hand to hold the strip while pulling around the arrangement of the left hand on the four fingers, around the left hand when the four fingers are straight, with the thumb holding down the head of the strip, around the circle 7 to 8, and then with the right hand into the circle of the strip, the four fingers of the two hands together stretching noodles, so that the strip around the stretch to the original length of 2 times, and then free up the right hand with 2 chopsticks forked on the left hand on the wrap around the strip taut, and then both hands, each holding a chopsticks into the frying pan! The oil temperature is usually around 220℃. After a few moments in the pan, use the chopsticks to fold the wraps into a fan shape, then remove the chopsticks. You can also turn one chopstick 180° and wrap it into a long roll. The deep-fried noodle cake can also be made into comb shape, flower shape and broom shape with different techniques. After the deep-fried noodle cake is formed, turn it in the frying pan to make the color uniform. Drain the oil from the frying pan when it is golden brown.